About :

The term buttermilk refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, Nepal, India, Sri Lanka, Nicaragua and the Southern United States).This fermented dairy product, known as cultured buttermilk, is produced from cow’s milk and has a characteristically intense sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria-either Lactococcus lactis or Lactobacillus bulgaricus, which creates more tartness.

I grew up eating a lot of yogurts and that’s given since it’s used extensively in Indian cuisine. And if not in a recipe, we eat yogurt in some way or the other every day. For example, no lunch at my home in India is complete without a side of raita. If there’s no raita then just plain yogurt with a sprinkle of cumin powder will do. So it’s basically deep rooted in my system and so hard to give up.

Masala Chaas :

Ingredients :

1. 250 ml buttermilk.
2. 2 green chilies, chopped.
3. A small bunch of coriander leaves, chopped.
4. 4 curry leaves.
5. 1 tsp rock salt or black salt.
6. Salt to taste.

Method :

1. Without adding water to the Yoghurt, add all the ingredients together.
2. Using a blender (or a hand churner), blend the mixture well. You can do this in a food processor (using a whipping blade) on low speed too.
3. In a large pot, add the mixture and pour in 2 cups of chilled water. Mix it well so there are no lumps.
4. Refrigerate till it & ready to be served. However, give the chaas at least 20 minutes to set.
5. You can sprinkle some chaat masala on top before serving, and garnish with a sprig of coriander as well.